Mix all brine ingredients (except for water) in a large bag, bowl or pot that will hold all ingredients. Cover with water, stir it up a bit, seal the pot or bowl and refrigerate over night (or 6-8 hours).
Bring pork shoulder up to room temperature (optional). Pat the pork shoulder dry. Combine all rub ingredients, and rub all over pork shoulder.
Preheat smoker to 250°F.
Soak would chips for 1/2 - 1 hour.
Place pork fat side up on rack in smoker, place temperature probe in pork (if you have one) and close the door. Do not put an instant read probe in the smoker if it can’t withstand the heat. I have a probe with a cable that connects to the digital reader outside the smoker. A probe is really handy so you don’t have to open the door and let heat and smoke out. It will take at least 1- 1.5 hours per pound. Add wood chips when you don’t see anymore smoke coming out of the smoker. A small amount goes a long way. Smoke until internal temperature reaches 195°F.
Remove from smoker and let rest until cool enough to handle, then start pulling it apart with two forks. Another option is to just slice and chop it up. Place all this in a oven safe pan, add your favorite BBQ sauce, pork jello, chicken stock and/or water, cover and heat in the oven at 250°F for 30 minutes to 1 hour. This last step is optional, but don’t add so much liquid that it’s too wet, it’s just to add some more flavor and a little extra moisture. You can totally skip it if you want.
Now eat it as is, make a sandwich, a street taco, enchiladas or whatever else you can dream up.